MY TOMORROW BREAKFAST : EASY and DELICIOUS TOMATO OMELETTE

There are certain skills that need be learnt when improving in the kitchen, and mastering the art of a good omelette is one of them. It’s not uncommon for chefs to ask potential apprentices to show their omelette skills – and there’s a reason for that. Preparing an omelette shows the chef many things, including your plating abilities (how you present a dish) and how well you can cook a delicate ingredient (the egg). We’ve opted for this tomato omelette version for a little more kick.And a trick to it there is. Happily it’s an enjoyable one to master and with just a little practice you’ll be making perfect omelettes in no time. The reward is in the eating  

Talking of heat – don’t over do it! A medium heat is more than enough for cooking, and after layering the insides of the omelette with the cheese and tomatoes we want to turn it back down to low. As mentioned, we don’t want an overcooked egg here, we want a smooth, silky and gently cooked omelette. The outside doesn’t even need to brown.

When to add salt. Although many chefs add the salt to the omelette after it has cooked, through numerous omelette making days I can safely say it makes no difference to the taste of the tomato omelette. Again, Jamie Oliver agrees here, and without trying to make this post sound like a tribute to him, he certainly knows his shit. So salt in the eggs is fine 

When is the omelette ready? As stated, ‘if it’s cooked in the pan, it’s gonna be overcooked on the plate’. This means it’s time to fold the omelette when you can still see just the tiniest layer of uncooked egg on top of the unfolded omelette. Then, by the time it’s folded over and slid onto the plate, the insides will have finished cooking. It’s an art, but it’s an easy art. Practice makes perfect as they, and perfect you can be! 

Easy Tomato Omelette

Easy Tomato Omelette. There is a trick to making the perfect omelette - and it’s weirdly easy. We’ll show you how. You’re gonna love this one! 

Course Breakfast
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Servings 1 person
Calories 342 kcal

 

Ingredients

• 2 eggs
• 2 tbsp olive oil
• 1 big handful cherry tomatoes (the sweeter the better)
• 1/2 cup basil, fresh (dried will work if necessary)
• 1/4 cup favourite cheese (1/4 cup = 30g; think cheddar, monterey jack, mozzarella, remember to avoid rennet if you’re vegetarian)
• salt and pepper to taste

Optional:

• 2 spring onions
• 1 red or green chili

Instructions

1. Wash the tomatoes (and spring onions or chili if you’re using them) and chop into small pieces.
2. Heat oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
3. Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
4. Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat
5. Pour the egg mix into the pan
6. Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
7. Let it cook for about 2 minutes and...
8. Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you’re using them).
9. Fold the empty half of the omelette on top of the other.
10. Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

 If you’ve done this right then the inside of the omelette will still be slightly ‘oozy’. Don’t worry, this isn’t uncooked egg, it’s melted cheese. Unless you haven’t used cheese, then it probably is uncooked egg and you haven’t cooked the omelette for long enough 

  Source : https://hurrythefoodup.com/

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